Relevance, simplicity, localization and customization were the watchwords of McDonald’s Corp.’s embattled response to a Q3 sales report that was even worse than the most dire forecasts. Insisting he is “confident in our ability to regain momentum,” President-CEO Don Thompson told analysts today that the brand needs to provide more choices and customization, which is […]

October 21, 2014Comments Off on McDonald’s Pledges to Simplify, Localize, CustomizeRead More

Add Extremadura to the list that already included Charolais, Piedmontese and Chianina. All are prized local cattle in European countries that have have become burgers under McDonald’s Corp.’s continuing local sourcing commitment for meat as well as produce. Beef raised in the Extremadura region of southwest Spain that borders Portugal is featured in a new […]

April 10, 2014Comments Off on McDonald’s Spain Promotes Local BeefRead More

In the U.S., McDonald’s “What We’re Made Of” food-quality campaign includes TV spots introducing its suppliers, such as potato grower Frank Martinez and cattle rancher Steve Foglesong. But in Australia McDonald’s is using a variety of high-tech tools to go even deeper with its food sourcing/quality message, allowing diners to track the ingredients in the […]

January 20, 2013Comments Off on McDonald’s App Offers Ingredient Sourcing InfoRead More

Smashburger disproved the notion that a brand couldn’t be both local and national when it created special burgers for each of the markets or regions in which it operates. For example, in Costa Rica, where its first store opened on Dec. 1, Smashburger devised a burger topped with local favorites chorizo, grilled Turrialba cheese, refried […]

December 3, 2012Comments Off on Smashburger Explains its Burger-Beer-Pairing ProgramRead More

[Update: In New Zealand,McDonald’s adds a Moroccan Lamb Burger on Sept. 26.] Last month, McDonald’s introduced its Serious Lamb Burger to consumers in Australia. Now it’s going back to its beef roots: This week (9/26) the chain unveils a new Serious Angus Burger as a limited-time offering there, according to sources. This member of the […]

This turned out to be another tough year not just for burger joints but for every restaurant that isn’t named McDonald’s. Consumers may be more easily reached thanks to the rise of social media, but they are no more easily persuaded, as NPD’s recent report of flat customer traffic in 2011 attests. And that helps […]

The National Restaurant Association released its “What’s Hot in 2012” survey, compiling the opinions of nearly 1,800 members of the American Culinary Federation about what the food trends will be. Buying locally and serving children responsibly are at the top for next year. View the complete list here. The top 15 overall are: 1. Locally […]

December 9, 2011Comments Off on NRA Serves Hot Food Trends for 2012Read More

Pacific Northwest chain Burgerville’s latest seasonal specials are a ¼-lb. Chili Cheeseburger accompanied by Chili Cheese Waffle Fries that are just a nudge away from being that Canadian national favorite poutine. Technically, poutine is fries topped with cheese curds and brown gravy, and Burgerville’s dish lacks the curds, although it has Tillamook white Cheddar cheese. […]